Fire Chicken Recipe

How to make Fire Chicken

Ingredients for Marination:
½ kg boneless chicken
1 tsp garlic (chopped)
1 & ½ tbsp red chili powder
1 tsp black pepper powder
½ cup tomato paste
1 & ½ tbsp red chili flakes
1 tsp white pepper powder
1 tsp ginger (chopped)
Salt (As needed)
2 tbsp chili sauce
1 tsp soy sauce
1 tbsp vinegar
2 tbsp honey
Ingredients for Fire Chicken:
2 tbsp Rafhan corn oil
½ kg marinated chicken
1 cup mozzarella cheese
1 tbsp Spring onions (chopped)
Directions for Marination:
Take a bowl, then add boneless chicken, garlic, red chili powder, black pepper powder, tomato paste, red chili flakes, white pepper powder, ginger, Salt,
chili sauce, soy sauce, vinegar, honey, & mix well
Rest for 25-30 minutes
Directions for Fire Chicken:
Add Rafhan Corn oil in a pan
Then add boneless marinated chicken
Add water & cook for 7-8 minutes
Spread mozzarella cheese, cook until cheese melts
In last, spread some green onions
Fire chicken is ready
Serve with Naan/chapaati/rice etc
Preparation Time:25 Minutes Cooking Time:20 Minutes Serve:3-4

How to Make Bombay Biryani

Ingredients

• 1 kg rice
• 20 gm Garam Masalah
• Salt as needed
• Half cup cooking oil
• 2 TBSP ginger garlic paste
• 700 gm chicken
• 3 tomato slice
• 1 cup yogurt
• 2 TBSP red chili powder
• 1 TSP Green coriander powder
• 1 TSP cumin powder
• 1 TSP turmeric
• 3 Tomatoes (For Tomato paste)
• 1 kg potatoes
• 15 gm brown onions
• Garnish (Green chili, Green Coriander, Mint, Lemon slices)
• 1 cup chicken soup

Step-by-Step Cooking Method:

1. Add water in a bowl, then add Guard Rice & soak them for 20-25 Minutes in water
2. In a bowel, add some water. Then add garam Masalah, salt cooking oil in this water and cook then strain and separate. Then add rice and cook for a while
3. In a pan, add cooking oil, ginger garlic paste, cumin, chicken, garam Masalah, , yogurt, salt
4. Red chili powder, green coriander powder, cumin powder, tomato paste, turmeric and cook then add potatoes and simmer it for 5-7 Minutes
5. Fry it for 2 minutes
6. Now take a bowel and add prepared maslah in it then add garnish ( lemon slices,Tomato slices,Green chilies, Chopped Ginger, Brown Onions, Crushed green coriander, Mint ). Then add boiled rice and repeat this process
7. Now add chicken soup, yellow food color and simmer it for 8-10 minutes
8. Bombay Biryani is ready to serve

• Cooking time: 40
• serve: 4 people
Spicy Chicken Pasta Recipe
Ingredients for Saute Vegetables
1 tbsp Cooking Oil
¼ cup Onion
½ cup Capsicum (Green, Yellow, Red cut into slices)
Salt To Taste
½ Tsp Black Pepper
Ingredients for Pasta Preparation
200 gm K&N’s Chicken Tikka Chunks
2 tbsp Cooking Oil
1 tbsp Garlic (crushed)
½ cup onion
½ cup tomato puree
Salt to taste
½ tsp White pepper
¼ tsp Black pepper
½ tsp Red Chili
1 tsp Oregano
½ tsp Crushed Red Chili
¼ cup water
2 tbsp Chili Sauce
2 tbsp Cream
Chicken Chunks
Fried Vegetables
Boiled Pasta
Cooking Method:
1- In a pan heat oil then add capsicums (Red, Green, Yellow ), Onion and cook it for 2-3 minutes.
2- Heat oil and stir fry K&N’s Chicken Tikka Chunks until golden brown.
3- Take cooking oil in a frying pan and heat it, then add garlic chopped and fry for few seconds.
4- Now add blended tomatoes, chopped onion, Oregano, salt, red chili powder, black pepper and cream, cook until become thick.
5- Add K&N’s Chicken Tikka Chunks, boiled pasta, stir fried capsicums & onion. Mix well.
Delicious chicken pasta is ready, serve it with garlic bread
Cooking Time:30 Minutes Serve:3-4 Chicken Hari Mirch Recipe
Ingredients:
700g Chicken Boneless
1/3 cup Oil
1 tbsp. Whole Spices
( 1 bay leave, 3 cloves, 2 green cardamom, 4-5 black pepper, 1 black cardamom, 1 cinnamon stick)
1 tbsp. Ginger garlic paste
1 large onion
12-15 green chilies
Salt to taste
1 tsp Turmeric
1 tsp Cumin powder
1 & 1/2 tsp Coriander powder
1 tsp Chili powder
2 medium Tomatoes
1/2 tsp Garam masala
Directions:
In a pan heat oil, add whole spices and ginger garlic paste, sauté for a minute.
Add onion and cook for 3-4 minutes.
Add chilies and cook for 2 minutes.
Add chicken and cook for 3-4 minutes.
Now add salt, red chili powder, turmeric, cumin and coriander powder, chili power and mix well.
Cover the lid and let it cook for 8-10 minutes.
Add tomatoes and cook for 2-3 minutes.
Add garam masala mix it well, cover with the lid and let it cook for 5 minutes on medium flame.
Sprinkle some chilies and serve hot with yogurt , salad and naan.
Preparation Time:10 minutes Cooking Time:25-30 minutes Serve:4-5 persons Spicy Cashew Noodles With Chicken Tikka Chunks
Ingredients:
400gm K&N's Chicken Tikka Chunks
Half pack Egg noodles
1/4 cup Cashew
3 Red chilies (dry)
1/2 cup Green bell pepper (thinly sliced)
1/2 cup Red bell pepper (thinly sliced)
1 tsp White sesame seeds
1 tbsp Oil
1 tbsp Spring onion (chopped)
Ingredients for sauce:
1 tbsp Oil
1 tsp Garlic (minced)
1 cup Ketchup
2 tbsp Vinegar
2 tbsp Sriracha sauce
1 tsp Salt
1 tbsp Chili flakes
1 tsp Red chili powder
1 tsp Sugar
Directions:
Heat water, add pinch of salt, oil and boil egg noodles in it. Drain and rinse with cold water.
Toss with a bit of oil to keep them from sticking. Set aside.
Prepare K&N's Chicken Tikka Chunks as per the instructions on the pack. Set aside
In a wok heat oil and fry cashews for a minute, take them out.
In another wok add oil and sauté garlic for a minute then add red chilies whole and fry.
Add ketchup, vinegar, sriracha, salt, chili flakes, red chili powder, sugar and cook for 3 to 4 minutes.
Then add green and red bell peppers. Sauté them for a minute as well.
Stir until everything is coated in the sauce evenly for a minute.
Remove wok from heat. Dish out and top noodles spring onion and sesame seeds. Serve.
Preparation Time:15 minutes Cooking Time:30 minutes Serve:3-4 persons Golgappa Recipe
Ingredients for dough:
1 cup Semolina
1 cup All-purpose flour
1 pinch Salt
Ingredients for Khata:
1 cup Tamarind pulp
1 tsp Red chili powder
1 tsp Black salt
1/2 tsp Cumin powder
1 pinch Citric acid
1/2 liter Water
1/2 tsp Carom seeds
Ingredients for filling:
1/2 cup Potatoes (boiled & cube)
1/2 cup Chick pea (boiled)
1/4 cup Onion (chopped)
Ingredients for meethi chutney:
6-7 Dates
1/2 cup Jaggery
1/2 tsp Chaat masala
Water as required
Salt to taste
1/2 tsp Cumin powder
Ingredients for green chutney:
4-5 Green chilies
1/2 bunch Mint leaves
1/2 bunch Coriander leaves
Water as required
Salt to taste
1 tbsp Vinegar
Directions for dough:
In a bowl add semolina, all-purpose flour, salt, water as required and knead dough for 4 to 5 minutes.
Covers with wet cloth for half an hour then again knead for 2 more minutes.
Divide the dough into two halves; roll out the dough into a thin sheet.
Cut small circles out of it with the help of a cutter.
In a pan heat oil and fry the dough circles on medium low flame until light brown.
Directions for khata pani:
In a pan add tamarind pulp, red chili powder, black salt, cumin powder, citric acid, carom seeds and water.
Bring it to boil for 2 to 3 minutes and set aside to cool down.
Directions for meethi chutney:
In a pan add dates, jaggery, chaat masala, salt, cumin powder, water as required and mix it well.
Cook until you get a smooth texture and set aside to cool down.
Assembling:
In small glasses pour khata pani.
Take fried dough, add filling, mint chutney, meethi chutney in it and garnish with mint leaf.
Place them on top of glass and serve. Preparation Time:20 minutes Cooking Time:40 minutes Serve:3-4 persons Chicken Macaroni Bowl
Ingredients for macaroni:
2 cup Macaroni
1 cup Carrot (chopped)
1 cup Capsicum (chopped)
1 cup Peas
1 cup Potatoes (diced)
1 tbsp Red chili flakes
1 tsp Black pepper powder
2 tbsp Soy sauce
3 tbsp Chili sauce
3 tbsp Oyster sauce
Salt to taste
Green onion (for garnish)
Ingredients for peri peri sauce:
10-12 Kashmiri chilies
1 tbsp Red chili flakes
3 cloves Garlic
2-3 tbsp Green coriander
1 tbsp Mustrad paste
1 cup Vinegar
1/4 cup Oil
1/2 tsp Citric acid
Salt to taste
Ingredients for chicken:
1/2 kg Chicken cubes
1/2 tsp Black pepper powder
Salt to taste
1 tbsp Worcestershire sauce
1 tbsp Oil
Directions for chicken:
In a bowl mix chicken, black pepper, salt, Worcestershire sauce and oil.
Heat oil in a pan and cook chicken in it for 6 to 8 minutes or until its fully cooked.
Directions for peri peri sauce:
Soak Kashmiri chilies then boil it in vinegar for one minute.
In a blender, add red chili flakes, garlic, coriander, mustard paste, vinegar, olive oil, citric acid, lemon juice and socked Kashmiri chilies.
Blend all the ingredients well and make a smooth paste.
Your peri peri sauce is ready you can store it for up to 2-3 week.
Directions for macaroni:
Heat water in a pan, add oil, pinch of salt, macaroni and boil until fully cooked.
Take a wok, heat oil and add potatoes in it. Cook for 5 minutes on medium low flame.
Then add peas in the same wok and cook for 6 to 8 minutes.
Then add carrots, capsicum, soy sauce, chilli sauce, oyster sauce and salt.
Toss all these ingredients on high flame and then add cooked chicken chunks lastly add boiled macaroni.
Give it a good toss, sprinkle green onion on top, drizzle peri peri sauce and serve.
Your tasty chicken macaroni bowl with peri peri sauce is ready to serve.
Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serving: 3-4 persons
Peri Peri Chicken Paratha Roll
Ingredients fo peri peri sauce
10-12 Kashmiri chilies
1 tbsp Red chili flakes
3 cloves Garlic
1 tbsp Coriander fresh
1 tbsp Mustard paste
1 cup Vinegar
1/4 cup Oil
1/2 tsp Citric acid
2 tbsp Lemon juice
Salt to taste
Ingredients for chicken marination:
4 Chicken fillets
2 tbsp Oil
3 tbsp Peri peri sauce
1 tbsp Soy sauce
2 tbsp Worcestershire sauce
1/2 tsp Black pepper
Ingredients for assembling:
Parathas as required
Salad leaves as required
Onion slices as required
Tomatoes as required
Cucumbers as required
Directions for peri peri sauce:
In a pan add vinegar, Kashmiri chilies and boil for a minute. Keep aside.
Then in a blender add vinegar, chilies, garlic, coriander, mustard paste, oil, lemon juice, red chili flakes,
citric acid and salt.
Blend until you get a smooth paste. Your sauce is ready.
Directions for chicken marination:
In a bowl add chicken fillets, peri peri sauce, oil, soy sauce, Worcestershire sauce and black pepper.
Marinate for 15 to 20 minutes, and then grill it from both sides for 6 minutes each.
Then cut chicken into strips and set aside.
Assembling:
Take paratha, place salad leaves, chicken strips along with onion, tomatoes and cucumber.
Then drizzle peri peri sauce on top and roll it.
Your tasty peri peri chicken paratha rolls are ready to serve.
Preparation Time:15 minutes Cooking Time:25 minutes Serve:3-4 Stuffed Chicken Palak Pakora Recipe
Ingredients of filling:
1 cup Chicken (boiled & shredded)
1 cup Potato (boiled & mashed)
Salt to taste
1 tbsp Chili sauce
Tbsp Soya sauce
1/2 tsp Black pepper
1/2 tsp White pepper
1/2 tsp Garlic powder
2-3 tbsp Jalapeno (chopped)
Ingredients for coating:
20-25 Spinach leaves
2 cup Gram flour
Salt to taste
1/2 tsp Black pepper
1/2 tsp White pepper
1 tbsp Soya sauce
1 tbsp Chili sauce
1/2 Red chili powder
Water as required
Directions:
In a bowl add shredded chicken, potato, salt, chili sauce, soya sauce, black pepper, white pepper, jalapenos and mix it well.
In another bowl add gram flour, salt, black pepper, white pepper, soya sauce, chili sauce, red chili powder and mix it well.
Gradually add water and make a semi thick batter.
Take one spinach leaf, add some filling and roll out the leaf.
Coat the spinach leaf in gram flour better and fry until golden brown.
Your stuffed spinach pakoras are ready to serve.
Preparation Time:15 minutes Cooking Time:10-12 minutes Serve:8-10 persons Spicy Beef Burger Recipe
Ingredients:
700g Beef mince
1 cup Onion (chopped)
2 tbsp Ginger garlic paste
2 tbsp Green chili (chopped)
2 tbsp Coriander (chopped)
2 tbsp Mint (chopped)
2 Eggs (beaten)
1/4 cup Bread crumbs
Salt to taste
1 tbsp Red chili powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tbsp Chili flakes
1 tsp Garam masala powder
Burger bun as required
Cheese slice as required
Salad leaves as required
Cucumber slices as required
Mayonnaise as required
Onion rings
Tomatoes sliced
Ingredients for sauce:
1 & 1/2 cup Mayonnaise
1 tbsp Honey dijon mustard
2 tbsp Ketchup
1 & 1/2 tbsp Sundried tomato paste
2 tbsp Lemon juice
2 tbsp Ice burg (chopped)
3 tbsp Red onion (chopped)
3 tbsp Cucumber pickle (chopped)
Directions:
In a bowl add beef mince, onion, ginger garlic paste, green chilies, coriander, mint, egg, bread crumb, salt, red chili powder, chili flakes, coriander powder, cumin powder and garam masala powder.
Mix all the ingredients well and marinate for one hour.
Grease your hands, make burger patties and keep in freezer for half an hour.
Directions for sauce:
In a bowl add mayonnaise, honey Dijon mustard, ketchup, sundried tomatoes, lemon juice, ice burg, onion and pickle cucumber.
Mix all the ingredients well and your sauce is ready.
Assembling:
Take beef patties and fry from both side until completely cooked.
In last add cheese slice on top and remove from pan.
Take burger buns and toast from both sides.
On bun spread mayonnaise, onion ring, tomatoes, ice burg leaf and pickled cucumber.
Place patty on top, drizzle some sauce cover with bun and your burger is ready.
Preparation Time:20 minutes Cooking Time:15 minutes Serve:4 persons Peri Peri Rolls
Ingredients for peri peri sauce:
Kashmiri chilies 10-12
Red chili flakes 1 tbsp
Garlic cloves 3
Coriander fresh 2-3 tbsp
Mustard paste 1 tbsp
Vinegar 1 cup
Oil 1/4 cup
Citric acid 1/2 tsp
Salt to taste
Ingredients for filling:
Kurkure crumbs as required
Chicken mince 1 cup
Peri peri sauce 3 tbsp
Mushroom (chopped) 1/4 cup
Sweet corn 1/4 cup
Bread slices as required
Egg (beaten) as required
Flour as required
Direction for peri peri sauce:
In a pan add vinegar, Kashmiri chilies and boil it for one minute.
In a blender add boiled chilies, garlic, coriander, mustard paste, vinegar, oil, citric acid and salt.
Blend until you get a smooth paste. Your peri peri sauce is ready. Set aside.
Directions for filling:
In a pan heat oil, add chicken mince and cook for 3 to 4 minutes.
Then add peri peri sauce and cook for another 4 to 5 minutes.
Lastly add mushroom, corn, mix it well and cook for about 1 to 2 minutes.
Take mixture off from stove, its ready. Let it cool down.
Assembling:
In a chopper add Kurkure and chop until you get fine crumbs. Set aside.
Take bread slice, cut edges, roll it out with a rolling pin and brush with water.
Add prepared peri peri filling on one side and roll it down giving it a cylinder shape.
Coat the rolls in flour; then dip in egg and lastly crumb it with crushed Kurkure.
Heat oil in a pan and fry these roll until light golden brown.
Tasty and spicy peri peri rolls are ready to serve.
Preparation time: 15-20 minutes
Cooking time: 25-30 minutes
Serving: 4-5 persons
Beef Chow Mein Recipe
Ingredients:
250g Beef sirloin
Half pack Noodles
1/4 cup Onion (sliced)
1/4 cup Cabbage (julienne)
1/4 cup Capsicum (julienne)
1/4 cup Carrots (julienne)
1 tbsp Ginger garlic (chopped)
1 tbsp Black pepper
1 tsp White pepper
Salt to taste
2 & 1/2 tbsp Oyster sauce
2 tbsp Thai paste
1 & 1/2 tbsp Soya sauce
Ingredients for beef marination:
1/2 tbsp Oyster sauce
1 tbsp Soya sauce
1 tbsp Vinegar
2 tbsp Oil
1/2 tbsp Black pepper
Ingredients for Thai paste:
1 cup Ketchup
1/4 cup Vinegar
1 tsp Salt
5 tbsp Chili flakes
2 tsp Red chili powder
1 tsp Sugar
1/4 cup Oil
1 tsp Garlic (finely chopped)
Directions for beef marination:
In a bowl mix oyster sauce, soya sauce, vinegar, oil and black pepper.
Marinate beef in it for 15 to 20 minutes.
Directions for Thai paste:
Add oil in a pan, then add garlic and sauté a bit.
Add ketchup, vinegar, salt, chili flakes, red chili powder, sugar and cook until paste release oil.
The paste should be in thick consistency and you can store it for 7 days in refrigerator.
Directions for chow mien:
In a slightly salty water boil noodles and set it aside.
In a pan heat oil, add ginger garlic paste and sauté it a bit.
Add marinated beef and cook it for 10 to 15 minutes.
Then add thai paste, white pepper, salt, oyster sauce, soya sauce and mix it well.
Then add onion, carrots, cabbage, capsicum and mix it well.
In end add noodles and mix it well again.
Garnish with spring onions and serve hot.
Preparation Time:20 minutes Cooking Time:40 minutes Serve:3-4 persons Chili Bites Recipe
Ingredients for tikka chicken:
Chicken 1 cup
Tikka seasoning 2 tbsp
Ingredients for creamy chicken:
Chicken cube cut 1 cup
Salt to taste
Black pepper 1/2 tsp
Cream 1/2 cup
Milk 1 cup
Oregano 1 tbsp
Paprika 1/4 tsp
Butter 1 tbsp
Green chilies 10-12
Ingredients for cheesy dip:
Cheddar cheese 1 cup
Chili sauce 3 tbsp
Milk 1 cup
Ketchup 2 tbsp
Salt to taste
Ingredients for coating:
Kurkure (crushed) as required
Egg (beaten) as required
Flour as required
Oil for frying
Directions for tikka chicken:
In a pan heat oil, add chicken and cook for 3 to 4 minutes or until chicken changes its color.
Then add tikka seasoning and cook for 5 to 6 minute more. Set aside.
Directions for creamy chicken:
In a pan melt butter, add chicken and cook for 3 to 4 minutes.
Add milk, oregano, paprika, black pepper, salt and mix well.
Cook for 3 to 4 minutes or until it gets thicken.
Then add cream, cook for 2 to 3 minutes until you get creamy texture.
Your creamy chicken filling is ready, set aside.
Directions for cheesy dip:
In a pan add milk, chili sauce, ketchup, salt and mix well and cook for 3 to 4 minutes.
Then add cheddar cheese, mix well and cook until it gets thicken.
Your cheesy dip is ready. Set aside.
Assembling:
In a chopper add Kurkure and crush them well.
Take chili, place a cut in center and deseed them.
Fill half of the chilies with tikka chicken filling and half with creamy chicken filling.
Take chilies, coat them flour, then dip in egg and coat in crushed Kurkure.
Repeat thus process, dip the chilies in egg and coat in crushed Kurkure.
Now deep fry chilies for 2 minutes or until light golden brown.
Serve with cheesy dip and enjoy.
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Serving: 5-6 persons
Macaroni Chaat Recipe


How to make Macaroni Chaat Recipe

Ingredients for Chaat Masala:
2 Tbsp Cumin Powder
15 pieces Whole Red Chili
1 Tbsp Fennel seeds
4 Tbsp Coriander Seeds
1 Tbsp Citric acid Powder
1 Tbsp Black pepper Powder
1 Tsp Carom seeds
1 Tbsp Black Salt
1 Tsp Ginger Powder
1 Tbsp Mango Powder
Ingredients for Macaroni Chaat:
Cooking oil (As Needed)
1 & ½ Cup Macaroni (Boiled)
1 Cup Potatoes (Boiled & diced)
¾ Cup Bell Peppers (Diced)
1 Medium Sized Onion (Chopped)
2 Small sized Tomatoes (Chopped)
½ Cup Coriander Leaves (Fresh)
Salt (As needed for the taste)
2 Tbsp Prepared Chaat Masala
2-3 Green chilies (Chopped)
3 Tbsp Imli Chutney
2 Tbsp Lemon Juice
Green Coriander (optional)
Directions for Chaat Masala:
1. First of all fry cumin seeds lightly (on medium flame) in a saucepan
2. Then add whole red chili, fennel seeds, coriander seeds, fry again
3. Put all these fried ingredients into a grinder mixer & grind them well
4. Pour the ground mixture into a bowl
5. Then add citric acid powder, black pepper powder, carom seeds powder, black salt, ginger powder, mango powder, & mix it well
6. Chaat Masala is ready to use (Note: You can store this Masala in air tight jar for 4-6 weeks)
Preparation Time:20 Minutes Cooking Time:15 Minutes Serve:2-3